23. How to become as strong as possible with Stan Efferding

Stan Efferding is an IFBB Professional bodybuilder and World Record Holding Powerlifter. He is one of only 10 men in the world to ever total over 2,300 pounds raw in competition. Stan holds the title as the World’s Strongest Bodybuilder.

Stan studied Exercise Science at the University of Oregon and has been training high school, collegiate, and professional athletes for over 25 years. Stan conducts seminars all over the country for various sports and nutrition and training techniques. He has appeared in many magazines and writes for Muscular Development, Flex Magazine and Power Magazine.Stan is also a successful entrepreneur having built three different start-up businesses into multi-million dollar companies.

Time Stamps

Start of Podcast: 5:28

6:28 Stan's story

11:28 Importance of maintaining muscle mass

14:58 Biggest muscle building pitfalls.

16:58 Introducing Damon

17:48: Hafþór Björnsson

24:38 Paul's thoughts on insulin resistance and choline.

27:28 Cholesterol myth

28:58 Calcium

33:28 The Samoa indigenous diet.

36:48 The issues with the combination of fats and carbohydrates in the diet.

39:28 Seed oils.

43:28 Salts

47:58 muscle "pump"

48:58 Keto Adaptation for greater athletic performance.

55:38 Muscle glycogen on a keto diet.

1:00:28 The Carnivore diet for strength athletes.

1:01:58 Protein requirements for performance

1:05:28 Protein quality.

1:07:58 "Hard gainers"

1:17:58 Protein sparing modified fasting.

1:21:28 Aerobic activity requirements.

1:31:28 Problem with oils and rendered fats

1:35:28 Where to find Stan and Damon

1:36:58 The most radical things Stan and Damon have done recently.

Stan’s contact info:

www.stanefferding.com

Instagram: @stanefferding

Ancestral Supplements https://ancestralsupplements.com/

Code SALADINOMD on the shopify site to receive 10% off.

Use the code CARNIVOREMD at www.whiteoakpastures.com all month for 10% off your order!

JOOVV: www.joovv.com/paul

INSIDER: carnivoremd.com

My contact information: